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3 days ago | 
tasteofhome.com | Valerie Goodrich |Margaret Knoebel
Jutting off the coast of southern Alaska is the endlessly picturesque Kenai Peninsula. Dotted with quaint Alaskan towns, crossed by rivers filled with king salmon and boasting views of snow-capped mountains, it’s known as “Alaska’s Playground” for a reason. It’s here where, in a town just next to the city of Kenai, sits Echo Lake Meats, the food market credited with creating one of Alaska’s best recipes: Kenai dip. Alaskans love Kenai dip.
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1 week ago | 
tasteofhome.com | Sharon Lehman |Sharon researched |Margaret Knoebel |Julie Andrews
I live in the mid-Atlantic region, where you can’t travel very far without passing a diner. As a kid, I always felt a little thrill when I entered a diner and came face-to-face with a glorious rotating display of sky-high cakes and pies. And don’t get me started on the menus! Those shiny, chrome-fronted restaurants have it all, whether you’re in the mood for a classic diner breakfast, a light cup of soup or a burger and milkshake.
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1 week ago | 
tasteofhome.com | Susan Bronson |Margaret Knoebel
When you think of Nevada, one of the first things that comes to mind is the bright lights of the Las Vegas Strip. While the Strip may be constantly evolving, one thing that has been a staple on Vegas menus since the 1950s is steak and eggs. Whether eaten after a long night of gambling or as fuel for another day at the slots, this hearty plate of food is certain to satisfy at any time of day. What are steggs? “Steggs” is a shortened term for steak and eggs.
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3 weeks ago | 
tasteofhome.com | Valerie Goodrich |Margaret Knoebel
Treacle pudding defies baking law. The name itself is a misnomer in the U.S.; it’s more of a cake than a pudding, and the cake isn’t even baked—it’s steamed in a basket. But in the U.K. and Ireland, where this classic British dessert is beloved, “pudding” is the word for dessert, and this treacle pudding is definitely an after-dinner affair. A treacle pudding consists of a sponge cake that’s been steamed rather than baked.
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3 weeks ago | 
tasteofhome.com | Lauren Habermehl |Margaret Knoebel
Panera Bread’s menu is a constantly evolving beast. What began as a simple soup, sandwich and salad cafe has morphed over the years to include pasta (hello, Panera mac and cheese), flatbread, chicken sandwiches, grain bowls, smoothies and more. One of our all-time favorites, however, has to be the bacon turkey Bravo sandwich. This fan-favorite item briefly disappeared from the menu in 2024, and, out of pure panic, we created a copycat Panera bacon turkey Bravo recipe to ease the pain.
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1 month ago | 
tasteofhome.com | Megan Mowery |Val Goodrich |Margaret Knoebel
Everyone seems to have an odd food pairing that they swear by. It could be peanut butter on burgers, apple pie with cheese or the ever-controversial pineapple on pizza. But have you ever heard about chili and cinnamon rolls? The sweet-and-savory combo may seem strange to those outside a very limited geographical zone, but in Iowa and Nebraska, it’s a local delicacy.
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1 month ago | 
tasteofhome.com | Sharon Lehman |Sharon researched |Margaret Knoebel |Julie Andrews
The vibrant purplish-red and white of shredded red cabbage is visually stunning. This crunchy crucifer is also packed with beneficial nutrients, including fiber, antioxidants and vitamins C and K. A simple slaw recipe, like this red cabbage salad, is one of my favorite ways to highlight its delightfully crisp texture. This red cabbage salad recipe is easy to make ahead and a snap to put together.
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1 month ago | 
tasteofhome.com | Sharon Lehman |Sharon researched |Margaret Knoebel
Hands down, I have a favorite make-ahead breakfast. Overnight oatmeal is filling, easily customizable and comes together in minutes—no cooking required! By spending 10 minutes (if that!) combining rolled oats with milk, yogurt and a few fun mix-ins the night before, breakfast is done and waiting for you the next day. Peanut butter overnight oats is just one of many fun flavor variations on classic overnight oats.
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1 month ago | 
tasteofhome.com | Sharon Lehman |Sharon researched |Margaret Knoebel |Julie Andrews
For the longest time, my experience with cabbage was limited to making coleslaw and adding a few handfuls of it to my minestrone. One day, I picked up a head of red cabbage and wanted to make a dish that would show off its vibrant color. That’s what led me to braised cabbage. Braised cabbage may seem like a humble, old-fashioned side dish, but have one taste and I bet you’ll understand, too—grandma was onto something! When cabbage is braised, it has a rich flavor and a luxuriously silky texture.
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1 month ago | 
tasteofhome.com | Susan Bronson |Margaret Knoebel |Julie Andrews
While boiled cabbage might not be the most glamorous side dish, what it lacks in rizz is more than made up for by its superfood status. This cruciferous vegetable is full of fiber, rich in antioxidants and packed with vitamins and minerals. While there are many ways to prepare cabbage, one of the easiest is to boil it. Unlike recipes for southern cabbage, which simmer the cabbage in a small amount of liquid, this recipe calls for submerging the cabbage in cooking liquid.
